Monday, August 6, 2012

Many people thought cooking the whole fish is a very Asian thing - one may immediately relate to the classic Cantonese dish of steamed garoupa with ginger and green onions, or those grilled fish with chili sauce wrapped in banana leaves commonly seen in Thai restaurants. Well, it's only partially true. While this is probably more common in this part of the world, numerous western dishes involved cooking fish in the whole - for example, barramundi or rainbow trout are 2 kinds of fish often cooked as the whole - with barbecue in open fire or baked in an oven the preferred way of cooking.

Having spent a good part of summer in inner part of China where seawater fish was not readily available, I have been craving for fish when I am finally home. So I decided to do a salt-baked fish on this hot and humid Sunday evening.

Wednesday, August 1, 2012

An American author once wrote in her book about cooking, that “one of the delights of life is eating with friends, second to that is talking about eating. And, for an unsurpassed double whammy, there is talking about eating while you are eating with friends.” I was lucky to have exactly such an experience last week in an event by invitation with a group of food lunatics, courtesy of friends from WOM Guide.

I guess if there’s one invitation that I can never afford to turn down, that would be it – a Friday dinner at a Michelin 3-starred restaurant featuring wines from one of the most prestigious champagne houses in the entire world, especially the restaurant I am talking about here is my favorite 8 1/2 Otto e Mezzo Bombana, and the champagne house is none other than the glorious Maison Krug.